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Banana Oatmeal Cookies Recipe

To help interest my kids in cooking, I started with this recipe from my own childhood. My mom made these cookies when I was young. Now my seven children like them as much as I did. We quadruple the recipe the recipe to serve our big family, so the kids get to practice their math skills and have fun at the same time.—Jaqueline Wilson, Armstrong Creek, Wisconsin
TOTAL TIME: Prep: 10 min. Bake: 15 min./batch YIELD:24 servings

Ingredients

  • 1-1/2 cups all-purpose flour
  • 1 cup sugar
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3/4 cup butter, softened
  • 1 egg
  • 1 cup mashed ripe bananas (about 2)
  • 1-3/4 cups quick-cooking oats
  • 1 cup (6 ounces) semisweet chocolate chips
  • 1/2 cup chopped walnuts

Directions

  • 1. In a bowl, combine the first six ingredients; beat in butter until mixture resembles coarse crumbs. Add egg, bananas and oats; mix well. Stir in chips and nuts.
  • 2. Drop by tablespoonfuls onto greased baking sheets. Bake at 375° for 13-15 minutes or until golden brown. Cool on wire racks. Yield: 4 dozen.

Nutritional Facts

2 each: 195 calories, 10g fat (5g saturated fat), 24mg cholesterol, 186mg sodium, 25g carbohydrate (14g sugars, 2g fiber), 3g protein .

Reviews for Banana Oatmeal Cookies

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MY REVIEW
Bettybakes!
Reviewed May. 17, 2016

"I used 1/2 brown and 1/2 white sugar and had no semi sweet chips so I used milk chocolate chips and baked them for 13 minutes. Excellent recipe and I will definitely bake again!"

MY REVIEW
PrplMonky5
Reviewed Apr. 27, 2016

"I changed it up a bit based on previous reviewers. I used 1/2C sugar, 1/2C brown sugar. I added in about 1/2tsp vanilla extract. I didn't put in the nuts, out of personal preference. I then put the dough in the fridge for about 18 hours, then baked them. They didn't flatten at all, I was pleased. They really look like homemade oatmeal cookies! Unfortunately I think I may have under baked them a tad because of a mushy center. That would be my fault, no fault of the recipe. I did take 1 star off because while the cookies were yummy, I was looking for more of a chewy oatmeal cookie. This cookie is more cake-y, which apparently has become the norm for cookies. So I will continue my search for a good chewy oatmeal cookie recipe."

MY REVIEW
mamaknowsbest
Reviewed Jul. 13, 2015

"If you love banana cupcakes then you'll love these banana cookies! This recipe is so easy and quick to put together. Although the dough was very soft they did not spread too much. I have also put the dough into a mini cupcakes pan. These little bites came out great too. As a volunteer food editor for Taste of Home I love recipes that use classic ingredients and tastes great!"

MY REVIEW
CookingUSA
Reviewed Apr. 18, 2015

"This was a great recipe. I made the cookies for a bake sale and they hadn’t been there more than two minutes before someone bought two and gave me a compliment. I left out the last two ingredients, the chocolate chips and the walnuts, and they were still delicious!"

MY REVIEW
KimLMC
Reviewed Mar. 1, 2015

"I chose this recipe to use ripened Bananas and show my learning disabled 8 year old how to make from scratch for the first time. Easy enough that she could do most by of the mixing by herself. The Joy on her face alone was worth 5 stars. As for cookies.... a they are moist and flavorful, but could have used Vanilla Extract. I substituted 1/2 brown and 1/2 white sugar and since I only had old fashioned oats, I used those. The texture from the oats wasn't bad, but wish they had blended better in this cookie, will toast next time as a reviewer suggested. I also toasted Pecan's...which gives such a good flavor. Mixture is really soft, refrigerate for min of 30 minutes and you cookies won't flatten out so much. Cooked at 375 for 14 min. How many you get depends on your cookie scoop size and whose doing the scooping."

MY REVIEW
KimLMC
Reviewed Mar. 1, 2015

"I chose this recipe to use ripened Bananas and show my learning disabled 8 year old how to make from scratch for the first time. Easy enough that she could do most by of the mixing by herself. The Joy on her face alone was worth 5 stars. As for cookies.... a they are moist and flavorful, but could have used Vanilla Extract. I substituted 1/2 brown and 1/2 white sugar and since I only had old fashioned oats, I used those. The texture from the oats wasn't bad, but wish they had blended better in this cookie, will toast next time as a reviewer suggested. I also toasted Pecan's...which gives such a good flavor. Mixture is really soft, refrigerate for min of 30 minutes and you cookies won't flatten out so much. Cooked at 375 for 14 min. How many you get depends on your cookie scoop size and whose doing the scooping."

MY REVIEW
kayebee
Reviewed Feb. 23, 2014

"Very cake-like, not something I would call a cookie. If you're looking for this sort of flavor/texture, I think you would do better by just finding a good banana bread recipe."

MY REVIEW
lauraseward111
Reviewed Feb. 10, 2014

"So moist and delicious, this is my new favorite cookie! The recipe worked perfectly, I substituted some plain greek yogurt for some of the butter and used 1/2 brown sugar plus 2 tablespoons powdered sugar to keep my cookies soft in high altitude - it works!"

MY REVIEW
lindamark16
Reviewed Jan. 20, 2014

"great tasting, lots of Banana flavor, I used brown sugar, would make these cookies again"

MY REVIEW
AustinCFoster
Reviewed Jan. 19, 2014

"Wonderful cookies. Used coconut oil for butter, cut back on sugar , and used 1/2 brown sugar. Used whole wheat for half of flour. Golden raisins and toasted walnuts. Made 20 big cookies, baked 16 min. @ 375 to get them firm and a little browner. Next time sub applesauce for part of oil."

MY REVIEW
sstetzel
Reviewed Nov. 3, 2013

"These are a very nice cookie. With or without nuts, they're a fantastic alternative to banana bread when you have bananas to use up. Don't be afraid to follow the instructions as written. They're different from standard cookie baking procedure but they work fine.

Use parchment or a Silpat to keep from greasing your pan.
I threw in a half tsp of banana extract that ramped up the banana flavor nicely.
If you add nuts, take the time to toast them before you use them. Your effort will be rewarded with wonderful flavor. I ended up with 3.5 doz using my standard cookie scoop."

MY REVIEW
bakeitright
Reviewed Aug. 7, 2013

"I made this recipe using all the ingredients except the nuts,as I can't have nuts so I used sunflower seeds and these cookies are good but I like a chewier cookie. Good recipe."

MY REVIEW
notacook203
Reviewed Jul. 26, 2013

"Always looking for something other than banana bread to make with those too ripe bananas. These cookies were delicious. A great treat for the kids by themselves or with a scoop of vanilla ice cream on top!"

MY REVIEW
nanabee61
Reviewed Jun. 22, 2013

"nice and moist and quick and easy.. my type of recipe.. I added some ginger to this.. very good.."

MY REVIEW
ShellyCooks
Reviewed Apr. 6, 2013

"Just what I am looking for -- a soft oatmeal- banana cookie, but I only have old fashioned rolled oats. If I break the oats down by running them through the blender, do you think I will still get the same results? Thanks for any suggestions."

MY REVIEW
Meals4five
Reviewed Mar. 12, 2013

"This is a great oatmeal cookie recipe! Nice soft, chewy cookies. I don't like chocolate chips, so I used raisins instead. Next time I will cut back on the sugar a bit, maybe 1/2 cup white and 1/2 cup brown."

MY REVIEW
natural_lynn
Reviewed Jan. 25, 2013

"I like this recipe. I made a couple of changes though: coconut oil replaced butter and brown sugar replaced the white sugar. I didn't add nuts either. They came out well...soft and delicious. My boys like it too. Thank you!"

MY REVIEW
LeZerts
Reviewed Jan. 20, 2013

"Delicious soft, moist, yet crispy on the bottom cookie. Ii used a butter spread which made the dough thinner so I adjusted the recipe to change the flour to 2 cups and oats to 2 cups, and bananas to 3. Baking at 350 for 13-14 minutes was perfect. Great recipe!"

MY REVIEW
delowenstein
Reviewed Aug. 8, 2012

"Actually, I'd used this recipe before & I really liked it! It's also a great way to use up ripe bananas!"

MY REVIEW
chi_mama55
Reviewed Jan. 15, 2012

"I used dried cranberries and raisins in place of the choc chip and used 1/2 whole wheat with the white flour and split the sugar with splenda. All for a bit healthier version and it was very yummy and I will make again."

MY REVIEW
countryhearts
Reviewed Aug. 24, 2011

"I make this cookie often for my family. However, I use all whole wheat flour, all brown sugar, and I add butterscotch chips. My family loves it!"

MY REVIEW
Pinstripes
Reviewed Aug. 24, 2011

"Great recipe, though it sure doesn't make 4 dozen! I did regular cookie-size spoonfuls and only ended up with 2 dozen. Will make again with raisins tomorrow."

MY REVIEW
delowenstein
Reviewed Aug. 24, 2011

"I had made this recipe in the past! It's really good, too! It's also a good way for using up ripe bananas! DELowenstein"

MY REVIEW
malburg04
Reviewed May. 13, 2010

"Pretty good! Good alternative to banana bread for those ripe bananas! As a bonus, you can sneak a little more nutrition to the kids with whole grain oats!"

MY REVIEW
Raggamuffin
Reviewed Apr. 26, 2010

"MY KIDS AND MY HUSBAND LIKED THESE COOKIES. THEY DIDN'T REALIZE THERE WAS BANANA IN IT. THEY SAID, "YUMMY" BEFORE THEY COULD SAY "I DON'T LIKE BANANA." I KEPT THE RECIPE THE SAME AND I WILL MAKE THIS AGAIN! THEY ARE SOFT COOKIES, LIKE MUFFIN TOPS."

MY REVIEW
meggi36
Reviewed Mar. 28, 2010

"I used 3/4 white sugar 1/4 brown sugar instead of all white. I also toasted the oats a little bit in the oven before adding them, it gave the cookies a nice texture. Very good!"

MY REVIEW
kayakbabe1
Reviewed Mar. 21, 2010

"Nice cookie! I tried dried cranberries instead of chocolate chips and liked them even more."

MY REVIEW
mama_mums
Reviewed Oct. 8, 2009

"My husband and I are health-conscious, so I lightened it up a bit by leaving out the chocolate chips, cutting the sugar in half and the butter to 1/4 cup, replacing the moisture & sweetness with 1/2 cup of unsweetened applesauce and a tablespoon of canola oil. Turned out great! Delicious recipe!"

MY REVIEW
bowhaven
Reviewed Mar. 3, 2009

"I kept out the chocolate chips going to add rasins next time.These are a very good cookie!"

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